Tuesday, December 4, 2018

Bacon Wrapped Roast Beef

My mom made a lot of roasts and other things that never really appealed to me until later in life. When my mom was still here suffering from her unbearable disease, I tried to make food like she did so it would comfort her somehow. She had a hankering for roast beef and mashed potatoes one night, and somehow I managed to pull it off. She said to me, "Just poke some holes in it and stuff it with garlic." Of course, I had to check Youtube about how this was done, and I was very happy with how it came out, and so was my. mom. I haven't made this kind of dinner since she's been gone, and the other day it felt like I was being prompted from above to make it once again, with a little twist of my own.

Take a 3-4 pound rump roast. Let it set out on your counter for about 45 minutes. It cooks better at room temperature. 

Place it in a small pan, with another room for your onions and roasted potatoes (if you wish.) Usually this dish is best with mashed potatoes---homemade garlic taters!

Rub your roast down with a quarter of a cup of olive oil, making sure it has touched every part. 

Sprinkle Himalayan (pink salt) liberally, fresh ground pepper & garlic powder. Rub it in evenly. 

Take a regular steak knife and poke little holes so they look like pockets, some deep, some not. Place chunks of freshly chopped garlic in each hole, so when you slice it, it'll have a beautifully distributed amount of garlic. 

Chop 2 onions and fresh parsley. Spread it around the roast. Add about a half a cup of beef broth for flavoring. If you're not making mashed potatoes, throat your chopped up potatoes (with skin or skinless) into the fun. 

Take out your bacon and carefully place each one on top of the roast as evenly as you can. This will provide more flavor and juice. 

Throw a bunch of dry parsley for garnish.

Pre-heat oven at 400 degrees and cook for about 30 - 45 minutes -- depending on how rare or well done you prefer it. For rare, you want the roast to be at 150 degrees.

Take it out of the oven and let it rest for about 15 minutes.

With the roasted potatoes in the mix, you have yourself a complete meal along with whatever vegetable you are serving up. This time, I did the roasted potatoes, but usually I make garlic mashed with this and it comes out sooooo good!  

For Deb's main blog, please visit: www.debrapasquella.com and join her on Twitter & Facebook for updated recipes and articles!  

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